Saturday, April 7, 2012

Comfort Pie

Everyone needs a good helping of comfort food now and then. Especially when your best friend has moved 12 hours away to go be an actress. Yes, we're mother and daughter, but we're also besties. The littlest Veg-Berger has flown the nest to go work at a theatre company (but don't worry, the blog is clearly alive and kickin'!!).
Therefore, Pam needed some serious comfort food to help with the separation anxiety. And nothing says comfort like Chicken Pot Pie...VEGANIZED, of course! Pam got creative and topped the pot pies with a biscuit topping as opposed to the traditional piecrust. Now we just need to figure out how to ship them....
Comfort Pie -- For when you're feeling a bit BLUE
For the filling:
1 package (6 ounces) of Lightlife Chick'n Style Strips
1 medium Onion, diced
1-2 Celery stalks, diced
1 clove of Garlic, grated or finely minced
1 large or 2 small White Potatoes, diced
1 small Sweet Potato, diced
1 cup of frozen Mixed Vegetables
1/4 cup Chickpea Flour
2/3 cup White Wine
1 and 1/2 cups Vegetable Broth
1 tsp Dried Thyme
1 tsp Mustard Powder
1/2 tsp Ground Sage
Salt and Freshly Ground Black Pepper
1. Preheat oven to 425 degrees and spray 4-6 individual ramekins or a 2 quart casserole dish with cooking spray.
2. Heat a large skillet or soup pot over medium-high heat and add 2 Tbsp olive oil. Cut the Chik'n strips into smaller pieces and saute them until lightly browned. Remove from skillet.
3. Add another 2 Tbsp of oil and heat to medium. Saute the onion and celery until soft and translucent. Add the garlic and potatoes and stir. Cook for about 8-10 minutes, stirring frequently.
4. Scoot the veggies to the side of the pan, add one more Tbsp of oil and stir in the chickpea flour. Stir until it turns a mustardy color. Pour in the white wine and stir. Cook for 2 minutes to reduce.
5. Pour in half of the vegetable broth, add the mixed veggies, thyme, mustard powder, and sage. Stir in the remaining broth and bring to a simmer. Cook for a few more minutes until slightly reduced and thickened. Season with salt and pepper. Remove from heat.
For the Biscuit Topping:
1 and 2/3 cup All-Purpose Flour
1 Tbsp Baking Powder
1/2 tsp Salt
2/3 cup Non-dairy Milk
1/3 cup Canola Oil
1. Place flour, baking powder, and salt in a mixing bowl and stir together. Pour in non-dairy milk and canola oil and stir just until dry ingredients are moist. The dough should be sticky and slightly lumpy.
To Assemble the Pies:
1. Spoon the filling into ramekins or casserole dish.
2. Drop the dough by spoonfuls over the filling, carefully spreading it with the back of your spoon for maximum coverage.
3. Bake at 425 degrees until the crust is golden and the filling is bubbling. This should take about 15 to 18 minutes.
As sad or blue as you may be feeling before digging in, eating one of these pies will fill you with happiness and warmth. They will leave your belly full and your mouth smiling. Comfort, accomplished.
(If you prefer sweets when eating your feelings, try our Holy Trinity Pie!!)
Peace, Love, and Taters,
Pam and KT

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